Bison Meatballs in Chipotle Salsa

Smoky, spicy, and packed with bold flavor, these chipotle bison meatballs are a unique twist on a classic favorite. Perfect for game day or a weeknight dinner, bold chipotle sauce brings a deliciously spicy twist to one of our favorite classic comfort foods.

Course Main Course Bison

Cuisine American/Mexican

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 301kcal

Author Lea Ann Brown

Ingredients

For The Chipotle Sauce
28 Ounce Canned San Marzano Tomatoes undrained
½ Cup Sweet Onion rough chopped
4 Garlic Cloves peeled
1 Cup Chicken Broth
½ teaspoon Mexican Oregano
1 large Chipotle Pepper in Adobo Sauce veins and seeds scraped out
2 Tablespoon Adobo Sauce Add more to make it spicier
1 Tablespoons Tomato Paste
1 teaspoon Kosher Salt
1 teaspoon Vinegar white or cider
For The Meatballs
1 Pound Ground Bison Meat
¼ Cup Panko bread crumbs
½ Cup Sweet Onion fine chopped
¼ Cup Cilantro minced
3 Cloves Garlic minced
2 teaspoons Garlic powder
2 teaspoons Onion Powder
1 teaspoon Mexican Oregano or marjoram
1 teaspoon Freshly ground black pepper
½ teaspoon Ground cumin
1 Tablespoon Kosher salt
1 large egg lightly beaten
¼ cup Olive Oil

Instructions

For The Chipotle Sauce: Combine tomatoes, onion, garlic, chicken broth, chipotle pepper, adobo sauce, tomato paste, Mexican oregano and salt in a food processor or blender. Give it a few pulse whirls just enough to blend, but still leaving it with a chunky texture. Set aside and prepare meatballs
For The Meatballs: Add ground bison, panko, onion, cilantro, garlic, garlic powder, onion powder, Mexican Oregano, black pepper, cumin, salt and egg to a large bowl.
Use your hands to gently combine the ingredients.
Start rolling the bison meat into meatballs that are about 1 ½ inches in diameter. Use the palms of your hands to give them 20 rolls each.
Heat a large skillet over medium high heat. A 12" skillet should be large enough to fit all of the meatballs, but place them so they don't touch each other. Once the oil is hot add the meatballs and cook on one side until golden, about 4 minutes. Turn and cook the other side.
Remove the meatballs to a paper towel lined plate. Drain any excess grease and add the chipotle sauce to the pan. Stir, scraping up any meat bits and simmer the sauce for about 10 minutes.
Add the meatballs to the sauce and simmer for about 5 minutes.
Serve with rice or corn tortillas. Garnish with cilantro or sliced avocado. Or both.

Notes

Tips For Success:

To keep meatballs from drying out, avoid over mixing the meat mixture. And avoid over-browning them. Once golden on the outside, the meatballs will continue to cook in the sauce.

Practice those knife skills. Chop the onion and garlic as small as you can. Large chunks of vegetables can cause meatballs to fall apart.

Nutrition